Heat the oven to 350 degrees F (177 degrees C). Place 2 cupcake liners in the cupcake pans or inside two oven-safe ramekins.
Whisk together the butter, sugar, egg white, and the vanilla in a medium-sized bowl until smooth.
Stir in self-rising flour and cocoa powder.
Add cream and stir until smooth.
Pour batter into cupcake liners. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
Cool the cupcakes completely on a wire rack.
TO MAKE THE FROSTING
Sift the powdered sugar and cocoa powder together in a small bowl. Add the remaining ingredients and mix with either a whisk or a hand mixer until smooth. Spread over the cooled cupcakes. If frosting is too thin add a teaspoon of extra powdered sugar and if frosting is too thick, add an additional teaspoon of cream.
Notes
Avoid Over-Mixing: To keep your cupcakes light and fluffy, be careful not to over-mix the batter. Overdoing it can result in dense cupcakes.
Choose Quality Cocoa: Opt for high-quality cocoa powder to ensure the richest and most delicious chocolate flavor in your cupcakes.
Cool Before Frosting: It's essential to let the cupcakes cool completely before adding the frosting. This prevents the frosting from melting and ensures perfect application.